Cinnamon Custard Snowy Mooncakes
1.
Weigh the custard filling ingredients: 2 grass eggs, 45 grams of sugar, 25 grams of wheat starch, 15 grams of milk powder, 80 grams of pure milk, and 30 grams of butter.
2.
Pour the eggs into the pot, add sugar and milk and stir evenly. Add the milk powder, wheat starch and dried osmanthus, and stir evenly.
3.
Put in the softened butter and start heating, stirring constantly
4.
Stir until the group is free from the fire to cool naturally, and the surface is sealed with plastic wrap. Don't fry it too dry.
5.
Prepare the ingredients for the ice skin: 50 grams of glutinous rice flour, 50 grams of sticky rice flour, 30 grams of orange powder, 30 grams of sugar, 230 grams of milk, and 30 grams of salad oil.
6.
Add salad oil and sugar to the milk. Add all the sieved powder, mix well and let stand for 20 minutes.
7.
Cold water pot, steam for 20 minutes
8.
When the batter has solidified and become transparent, it will be cooked. Let it cool a little. Put on PVC gloves and pull and knead the dough.
9.
Divide the custard filling into 20g balls and 30g balls for the crust
10.
Wrap the custard filling
11.
Close the mouth and round, roll the fried glutinous rice flour in a circle on the surface, and press it out with a mold.
12.
It's glutinous, very delicious.
"Guiyi Organic Pure Milk Creative Food Contest"
Tips:
1. Don't fry the custard filling too dry.
2. The batter of snowy moon cakes needs to be stirred for 20 minutes before steaming.
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